This is a simple small batch recipe for Peanut Butter and Jelly Scones that are soft and tender, with perfectly crispy edges. Strawberry jam is swirled throughout, then the scones are topped with more jam plus a peanut butter glaze.
Preheat the oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter cubes to the flour. Using your fingertips, press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour. You should still see butter chunks in the dough when you are done mixing it. Note - You can also freeze the stick of butter, grate it on a box grater, and toss in the flour until coated.
In a liquid measuring cup, add the cream and egg yolk. Stir until thoroughly mixed.
Pour the liquid into the flour mix. sing a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened. Drizzle the fruit jam into the dough and stir a few times to create a jam swirl in the dough. Do not over-work the dough - it should be rough and shaggy.
Turn the dough out onto the center of the prepared baking sheet. Gently pat the dough together into a ball, then press into a 6-inch disc. Cut the disc into 4 equal size wedges. Brush the tops of the scones with a little fruit jam. Note - If you feel like the dough has been a little over-worked, and the butter has started to melt, place the shaped scones in the refrigerator for 15 minutes before baking.
Bake for 15 to 18 minutes, or until the scones are golden brown. Transfer the baked scones to a wire cooling rack to cool.
Peanut Butter Glaze
As the scones are cooling, make the glaze - ln a small bowl add the peanut butter, milk, and powdered sugar. Whisk until combined and smooth. Note - Add 2 tablespoons of peanut butter if you prefer a strong peanut butter flavor. You can also add more or less milk to reach your desired glaze consistency.
Drizzle or spoon the glaze on top of the cool scones. The scones are best enjoyed the day they are baked. Enjoy!
Notes
Cold liquid ingredients - The butter, egg yolk, cream, and jam, should be cold. You can measure all of the ingredients out first, then let them sit in the refrigerator until ready to use.
Don't overwork the dough - Overworking the dough causes the gluten in the flour to form, which will result in a dense and chewy scone. I recommend a wooden spoon to mix the dough into a rough, shaggy dough. When forming the dough into a disc, use your hands. And the disc does not have to be perfect!
Refrigerate before baking (if needed) - If you feel you have been a little too heavy-handed with your dough, or if it is a super hot day, refrigerated the cut scones before baking for about 15 minutes.